Lead Line Cook

Hilton Garden Inn Milwaukee Northwest Conference Center; Milwaukee (WI); On-site; USD 19,000 - 25,000; Full time

Benefits offered by this job

Insurance enrollment from DAY 1

Paid time off from DAY 1

Holiday pay from DAY 1

401(k) enrollment after 30 days

Hotel and travel discounts

Professional development opportunities

Job summary

First Hospitality is hiring line cooks to support Executive and Sous Chefs in delivering high-quality, Instagram-worthy dishes. You will practice safe food-handling methods, prepare items to spec, and adapt to guest requests while maintaining efficiency during service.

You will contribute to a positive, professional kitchen environment, assist with prep, specials, and events, and ensure line readiness for each shift.

Qualifications

• 1+ years of culinary experience.
• High School diploma or equivalency education certificate.

Responsibilities

• Lead and coordinate the kitchen line during assigned shifts, including directing line cooks during service.
• Prepare, cook, and plate menu items according to recipes, quality standards, and presentation guidelines.
• Maintain consistent food quality, portion sizes, presentation, and ticket times during service.
• Set up, stock, and conduct line checks before service and clean the line afterward.
• Monitor food temperatures, holding times, freshness, and proper storage.

Skills

Culinary experience

Communication skills

English proficiency

Education

High School diploma

Job description

What's in it for you…

• Insurance enrollment available from DAY 1!
• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!
• 401(k) enrollment after 30 days!
• Hotel and travel discounts at worldwide destinations!
• Professional development and promotion opportunities!

About this job…

Line cooks are essential to delivering a high-quality, consistent guest dining experience. Working with guidance from the Executive Chef and Sous Chef, Line Cooks execute food preparation and presentation methods to create Instagram-worthy food presentations. The primary role of a Line Cook is to practice all safe food-handling methods, accurately and consistently prepare food, adapt to guest requests for modifications, and work quickly and efficiently to meet service time expectations.

What you’ll be doing…

• Lead and coordinate the kitchen line during assigned shifts, including assigning stations and directing line cooks during service.
• Prepare, cook, and plate menu items according to recipes, quality standards, portion specifications, and presentation guidelines.
• Maintain consistent food quality, portion sizes, presentation, and ticket times throughout service.
• Set up, stock, and conduct line checks before service and properly break down and clean the line afterward.
• Monitor food temperatures, holding times, freshness, product rotation, labeling/date procedures, and proper storage.
• Follow and enforce all food safety, sanitation, workplace safety, and kitchen procedures.
• Coach, train, and support line cooks on recipes, techniques, station responsibilities, and kitchen procedures.
• Communicate with the chef and front-of-house team regarding ticket times, menu changes, product availability, and service concerns.
• Monitor product levels, assist with inventory and receiving as needed, and communicate prep, ordering, or ingredient needs to the chef.
• Minimize food waste through proper preparation, portioning, storage, product rotation, and inventory practices.
• Maintain a clean, organized, safe, and properly stocked workstation and ensure team members maintain their assigned areas
• Assist with prep, specials, menu changes, recipe testing, and other kitchen duties as directed.
• Assist the executive chef with banquets and special events as needed.
• Assist with opening, closing, and shift-change procedures to ensure the kitchen is properly prepared for the next service.
• Help maintain a positive, professional, team-oriented kitchen environment and address performance or operational concerns with the chef or management.
• Serve as a point of contact for the kitchen team when on duty

Requirements…

Experience & Education:

• 1+ years of culinary experience
• High School diploma or equivalency education certificate required

Communication:

• Good verbal and written communication skills
• Must be able to speak, read, and write in primary language used in the workplace

Physical:

• 8+ hours per day; stand and walk frequently throughout the workday
• Reach, bend, stoop, and pivot frequently through workday
• Lift, lower, push, pull, and maneuver up to 50 pounds occasionally

About First Hospitality...

Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.

First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee’s differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.

Source: Hospitality Online